Broiling is an efficient way to cook corn on the cob, especially when outdoor grilling is not an option. This high-heat method uses radiant heat from above to quickly cook the kernels, producing a smoky flavor and tender texture. Broiling promotes the Maillard reaction and caramelization on the corn’s surface, which creates the signature browned, slightly charred kernels that enhance the natural sweetness of the corn. This technique offers a fast indoor alternative for achieving that distinct grilled taste.
Preparing the Corn and Broiler
First, the corn must be completely shucked, removing the outer husks and all strands of silk. After cleaning, wash the corn quickly under cold water and pat it dry. This ensures the fat adheres properly. Apply a fat, such as softened butter or a neutral cooking oil like olive oil, which promotes charring on the kernels. Basic seasoning, typically salt and black pepper, should be applied next, as this initial layer enhances the flavor during cooking.
Preheat the broiler element to its highest setting. The oven rack must be positioned close to the heat source, about six to eight inches away from the broiler element. This allows for intense, direct heat without immediate burning. A baking sheet, often lined with aluminum foil for easier cleanup, should be ready to hold the corn in a single, even layer.
Step-by-Step Broiling Method
Once the broiler is fully preheated, place the prepared corn cobs on the baking sheet and position them on the designated oven rack. The intense, direct heat rapidly cooks the exposed kernels, which requires constant attention. A typical broiling duration is approximately eight to twelve minutes in total.
To ensure even cooking and prevent burning, the corn must be turned frequently. Rotate the cobs every two to three minutes to expose all sides to the direct heat, allowing for consistent browning across the ear. This continuous turning allows the corn to develop a slight char and caramelized spots. Doneness is checked by visual cues: the kernels should appear slightly softened and have achieved a light, scattered char.
Flavor Variations
After removing the hot corn from the broiler, the flavor can be enhanced with rich, post-cooking additions. Instead of plain butter, a compound butter offers a burst of fresh flavor; options include mixing the softened butter with roasted garlic and herbs or a combination of lime zest and chopped cilantro.
Another popular approach is to use spice blends that adhere well to the warm, buttered kernels. A smoky paprika blend or a chili powder mix can be rubbed over the hot corn to introduce depth and warmth. For a savory, Latin-inspired taste, the corn can be brushed with a thin layer of mayonnaise and then rolled in cotija cheese. Finishing the corn with a squeeze of fresh lime juice will cut through the richness and brighten the overall flavor profile.